Asparagus & Kale Quiche

Asparagus & Kale Quiche

Prep Time

15 minutes

Cook Time

50 minutes


6 people

Try this unique quiche from KC Quaretti that is healthy and perfect for a quick family dinner.


  • 1 refrigerated pie crust dough
  • 1/4 cup grated Parmesan cheese
  • 1 onion
  • 8 ounces asparagus divided
  • 1 1/2 cups baby kale (if using regular Kale it will need to be chopped)
  • 4 Tablespoons olive oil
  • Pinch salt & pepper
  • 4 eggs
  • 1 1/2 cups nonfat Greek yogurt
  • Pinch of ground nutmeg
  • 1 1/2 cups grated Mozzarella cheese divided
  • 1 cup diced ham


  • 1 Preheat oven to 350°F.
  • 2 Line pie pan with unbaked pie crust and press 3 tablespoons grated Parmesan cheese into bottom of pie shell.
  • 3 Mince the onion.
  • 4 Thinly slice 6 asparagus spears.
  • 5 Drizzle olive oil into large sauté pan over medium-low heat, add the minced onion.
  • 6 Add the kale and sprinkle with salt and pepper.
  • 7 Cover and let sauté until kale is wilted and onions are translucent then remove from heat to cool slightly.
  • 8 In a large bowl whisk together the eggs and yogurt, add in 1 ¼ cup mozzarella, ham, nutmeg and another sprinkle of pepper. I do not add more salt because the ham will bring enough salt into the dish.
  • 9 When the onion kale mixture is cooled slightly add to the egg/yogurt mixture and pour into your pie shell.
  • 10 Place remaining asparagus spears on the top of the quiche in a wagon wheel formation and top with remaining grated cheeses.
  • 11 Bake for 50 minutes.
  • 12 Let cool for ten minutes before serving.



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